Heat Olive Oil (1 tablespoon) in a large pot or dutch oven over medium heat. Add Onion (1/2 cup) and Garlic (3 clove) and cook for 2-3 minutes until starting to soften, stirring often.
Add Lean Ground Beef (12 ounce) and Mild Italian Sausage Links (12 ounce). Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
To the meat add Marinara Sauce (32 ounce), Canned Diced Tomatoes (398 milliliter), Italian Seasoning (1 tablespoon), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon) and Crushed Red Pepper Flakes (1/4 teaspoon).
Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
While meat sauce is simmering, cook Penne Pasta (14 ounce) according to package directions using well-salted water. Drain pasta and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl stir together Ricotta Cheese (1 1/2 cup), Mozzarella Cheese (3/4 cup), Grated Parmesan Cheese (1/4 cup), Dried Basil (1 teaspoon) and a sprinkle of Salt and Pepper (to taste).
Lightly spray a 9x13-inch casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining Mozzarella Cheese (3/4 cup) and Grated Parmesan Cheese (1/4 cup).
Bake uncovered for 30-40 minutes until bubbly. If the top isn't browned, broil for 2-3 minutes at the end to brown the cheese.
Remove and allow to rest 3-5 minutes prior to serving.